LAMB BACKSTRAP WITH SWEET POTATO CHOPPED SALAD
From BBQ BEER & B.S. by Merv Hughes. New Holland Publishers.
3 lamb backstraps 400 gr
rocket leaves and mixed leaves
2 sweet potatoes, cut into 1 cm cubes (to be roasted)
2–3 small beetroot, cooked and cubed
1 small red onion, finely sliced
75 g crumbled feta
3 bacon rashers, cooked and diced
50 g pine nuts, roasted
100 g roasted red capsicum sliced into strips
barbecue rub
50 ml olive oil
salt and pepper, to taste
honey lemon mustard dressing
spiced avocado yogurt dressing
Rub the lamb back straps with oil and barbecue rub and let marinate for 30 minutes. Then
on a hot grill cook for 3–4 minutes each side then rest for 10 minutes. Prepare both the
dressings and put them in the fridge until required. Peel and cube the sweet potato, place
in a large bowl then microwave for 4–5 minutes until tender - dress with enough oil to coat
the potato and season with salt and pepper. Then place in a shallow oven tray on a medium
hot Barbecue with the hood down for 10–15 minutes or until browned. Once done set aside.
On a medium hot barbecue cook the bacon to your liking and set aside to dress the salad
later. Slice the lamb back strap into thin slices then on a serving platter add the leaves,
onion and toss. Next top with the lamb slices, sweet potato cubes, beetroot, feta, capsicum
and bacon. When ready to serve top with both the honey lemon mustard, spiced avocado
yogurt dressing and pine nuts.
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